Miss Abbey’s Zucchini chocolate chip muffins ( Gluten Free )


After a recent introduction to zucchini chocolate chip muffins my 9 year old niece Abbey asked if I could make her some. Well of course!

I told her they would probably be different than the ones she had before, but I would do my best.

I decided to take this opportunity to try and make a healthier version, that would be great for her to grab and run off to school with.

Heres the Recipe, so easy I made 2 batches!

Miss Abbey’s Zucchini chocolate chip muffins ( Gluten Free )

1 1/2 Cups of Gluten Free Flour ( or flour of your choice ) 

2 3/4 tsp Baking Powder ( I didn’t have Baking soda on hand so i had to replace with Baking powder ; you just need to 3 x the amount )

1 1/2 tsp Cinnamon

2 ripe bananas, mashed

1 tsp olive oil

1/4 cup of Honey

1 tsp Vanilla

2 egg whites

1 cup shredded Zucchini ( approx. 1 zucchini )

1/3 cup of non fat plain greek yogurt ( only kind I had on hand was strawberry greek, it worked fine ! )

1/2 cup chopped milk chocolate bar

  • Preheat oven to 375
  • Combine flour, baking powder & cinnamon; set aside
  • Mix Bananas, oil, honey ,vanilla & eggs ( I did this with a fork )
  • Add zucchini and yogurt
  • slowly fold in dry ingredients and chocolate chucks
  • Divide the batter up into your pre-lined muffin pan
  • Bake for 20 – 25 minutes 
  • Cool & enjoy!

~ ~These muffins are 153 calories per 1 and are packed with over 4g of Protein per~~


These were a hit with my 7 & 9 year old nieces!!  Even after suggesting next time I make Chocolate Zucchini muffins, I was told “No I like yours better”



Lentil Recipe Challenge


I have decided to take part in Lentils.ca Recipe Challenge! My Mission, which I have accepted is to create a new and unique recipe featuring lentils; post to my blog & link to the Canadian Lentils Facebook page.  So here goes..wish me Luck!

Curry Lentil Sliders 

  • Served with Lemon Red Pepper Spread & Spicy Lentil sprouts on a homemade Sweet potato bun.
  • This is an all Vegan Meal.


To start I cooked off 1 cup of whole Green Lentils. Once fully cooked I pureed them in food processor with a dash of Oil.

  • Saute off 1/2 cup on white onion; 1/2 Green,Orange & Yellow Peppers ( or color of your choosing ).
  • Mix your Curry seasoning using 1 tsp Curry powder,1/2 tsp Fennel,1/2 tsp Coriander, 1/2 tsp Cumin & 1 tsp Turmeric.
  • Have Whole Wheat bread crumbs, salt & pepper ready.  
  • Now mix all Ingredients from previous steps together, and mould into small 2 tbs sized patties.
  • After I had all the patties formed, I placed them in the fridge to set for approx. 20 mins.
  • Finishing off by frying the patties in a hot skillet with Olive oil, Approx 3 mins on each side.

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I decided to let the Sliders & the Bun I chose do the talking & not add a lot of extras.

  • I chose to use a yummy Homemade Sweet Potato Bun; Made and sold locally at Halifax Brewery Market & Dal Student Union Wednesday Market by Jessie Wright.
  • Served on a Toasted bun, the Lentil Slider patty  is topped with a Lemon Red pepper spread & spicy lentil sprouts with a Side of crunchy Baby Dill pickles ! Yum! 
  • Full of flavour, Healthy ,Hearty and sinfully delicious! 

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Now folks, here is where your Help kicks in..I need you to help me win! Grand prize of $2000 or Runner up prizes of $400 to Amazon. So please please please Like my posting on Canadian Lentils Facebook page ( by clicking here ) and Like my post on my Blog page!  By clicking “Like” just below this post !

 Popularity of the posting on Facebook page and on my blog is part of the judging category so help me out and draw as much attention to it as you can!

big-red-curved-down-arrow-right-1-png Click “Like” !


Miso Soup for your Soul


—This Post is Dedicated to my Dad, who over the Christmas Holiday asked me countless times to write a Blog post—


Well Welcome 2014, hard to believe another new year is upon us! If your like me , and it seems a lot of Halifax is, you spent the better part of the first week of 2014 with this terrible Flu thats going around! All I wanted was to Sleep and sip soup..and for some reason that soup just had to be Miso.

Miso is a fermented soybean paste, loaded with nutrients necessary for good health and anti-aging. They also strengthen the immune system, keeping it at the ready to fight infection. So what a perfect craving to have!

Classic Miso Soup


4 cups of Water

1/3 cup of Miso Paste

1/2 cup ( 1 Bunch ) Green Onions

1/4 cup of Dried Nori

1/2 cup Firm Tofu

– Bring water to a boil. Add Nori & simmer for 5-6 minutes. You want to add the Nori first and simmer it to diminish the “fishy” flavour.

– Add Onions, Tofu and Miso ( Dissolve the Miso in some of the Hot water first, makes it easier to incorporate )

– Reduce the heat, you do not want to Boil the Miso, this will remove its nutrients!


Sip and enjoy!

EatinEatOut : Fall 2013, Article



A few months ago I was lucky enough to win a local Farm Market Table Contest, where We had to come up with an original recipe using all ingredients bought from our local Halifax farmers market.

My Recipe was for Fish Tacos.

One of my prizes was an article written about my Blogging experiences, culinary life, and the winning Fish Tacos!

Please take a few minutes to read the wonderfully written article by Jessie Harrold, of purplehousecafe.com and gaze over the beautiful photos done by Kelly Neil of kellyneil.com. Many thanks to everyone for their well wishes and to Jessie and Kelly for the time and talent they put into this feature!

Click this link : EatinEatOut : Fall 2013, Page 82.


HFXFB Sausage Fest Contest


Latest Halifax Food Blogger Challenge : Post an original recipe using locally made Sausage from a list of vendors

I was excited to have an excuse to finally check out Highland Drive Storehouse Butchery, now what type of sausage to settle on…finally I chose Apple & Sage, and spotting some delicious looking Bread & Butter Pickles, I had my idea in mind!

Kickin’ it old school Sausage :

Sometimes you just want to make a classic “old school” recipe, and thats all I had in mind for this Contest. Easy, Quick and still full of flavour.


1 Apple & Sage Sausage- Highland Drive Storehouse

1 24 Carrots Bakery white hot dog bun

Yellow Mustard

Local Source Sauerkraut

Highland Drive Storehouse- Bread & Butter Pickles 

  • Slow pan fried Sausage in Olive Oil
  • Warm the bun in the oven
  • Placed a good amount of Bread & Butter pickles in a side dish
  • when sausage was cooked (keep in mind this could take 20-30 minutes ) I threw the sausage on the bun and spread mustard and Sauerkraut on top.
  • Too easy, now Enjoy!

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Hoppin’ on the Popsicle wagon


This month we have started selling Gourmet Popsicles at The Shack , and they are flying out of the freezer! So I decided I should get familiar with the art of making Gourmet or Savoury Popsicles to help keep our Customers cool.

It really cant get any easier than this folks…

Blueberry, Red Currant, Mint Popsicles

1 Pint of Fresh Red Currants

1/2 Cup Fresh or Frozen Blueberries

Approx. 1 Cup Mint simple syrup

( Boil 1 part Sugar : 1 part water + 1 Bunch of Fresh Mint )

  • Remove small stem from Currants ( sorry this is tedious.)
  • Puree and strain through mesh Sieve
  • Puree and Strain Blueberries, combine with Currants
  • Add Approx. 1 cup of simple syrup
  • Mix and pour into Moulds
  • Remove from freezer after Approx. 15 mins and place Popsicle stick in each.
  • Freeze overnight and Enjoy!


Pickle this!


Recently Feisty Chef gave me a bundle of Garlic Scapes &  having herd that when Pickled they make an amazing garnish for your Caesar, ( dammit I love a spicy Caesar ! )  I knew I had to pickle these guys up !

I decided to add some Green Beans to the mix as Green Beans are my personal favourite Caesar garnish.


Super easy & quick Dill pickled Garlic Scapes with Green Beans:

Sanitize 3 Mason Jars


6 cups pickling Vinegar

1/4 cup Sugar

1/4 cup Course Sea Salt

Fresh Dill

Fresh Ginger

Cracked Black pepper


Bring Vinegar, salt & Sugar  to a Boil.


Clean and remove ends from Beans.

Cut Scapes approx. in 3

Roll scapes and place so they line the jar

Stand Beans up straight in centre of the jar

Place a sprig of Dill & a couple pieces of Ginger in

Fill with liquid till top of beans are covered

top with cracked pepper & Seal.

Refrigerate for at least 6 weeks and up to 6 months.


Anticipate the Garlicky , Salty Goodness!

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